Reviews 234

327 Ratings

Michelle Miller Motley

3/3/2007

These were fabulous...with my modifications. Based on the other reviews, I used more garlic than the recipe called for.
I was only making this for 2 people, so I used one head of garlic and one pound of russet potatoes.
I used seasoned salt and sea salt, then mashed the potatoes with the garlic, milk to desired consistency, and butter to taste (2-3 tbl). Something was still missing.
I added 4 tbl of sour cream. They tasted just like the garlic mashed potatoes that I have had in 5 star restaurants.
I served this with the Blue Cheese Crusted Filet Mignon w/Port Wine Sauce from this site (submitted by HebeGebe), a caeser salad, and a bottle of Stag's Leap 2003 Cabernet Sauvignon.
Amazing!

What a Dish!

10/27/2005

These are so yummy! I roasted my head of garlic early in the day because my oven was going to be busy all afternoon. I just squeezed it out into an air-tight containter and kept it covered, on the countertop for a few hours. I used a mix of Yukon Gold and Red potatoes. (I just don't like russet). I also didn't measure the milk; just did it until it seemed right. The garlic flavor really mellows out when it's roasted, so next time, I might even add more garlic. Crazy, I know! I might incorporate the roasted garlic part of this recipe into my fave taters from this site, Slow Cooker Mashed Potatoes. Served with Roast Sticky Chicken from this site. Sooo good!

CHANNYT

9/20/2003

These were SOOOOOO delicious. Everyone raved about the wonderful flavor. I used a small can of evaporated skim milk instead of regular milk to cut the fat but keep them creamy. I will definitely make these again and again!